Mix all the above ingredients, except cheese, well with your hands. Make several peach- sized round balls with the meat. Tear off two sheets of wax paper — oh, make ’em square. Place a meat ball between sheets and roll with rolling pin, glass or whatever, until hamburger size. Slice off a piece of cheddar, place on round meat, then place another round of meat on top. Press edges down tightly with fingers to prevent cheese seepage. Cook like you’d normally cook hamburgers, but don’t cook until hard.

I serve these on buns with sliced tomato, mustard, mayo and pan-fried onions.